Called "la ribolita" in Tuscany, this dish is hte country cook's creative use of leftover soup. Serve with a mixed greens salad, followed by a winter fruit salad of diced apples, pears, kiwifruit, and oranges tossed with some lemon juice and sugar.

Ingredients

Serves:Prep:17min|Cook:2hr 0min|Total:2hr 17min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Directions

1.

Minestrone Grande directions: Combine the first 14 ingredients as follows: In a large pot set over high heat, combine the oil, onion, celery, carrots, garlic, Italian seasoning, salt, and red-pepper flakes. Cover and cook, stirring occasionally, for 5 minutes. Add the beans, ham, tomatoes (with juice), and broth. Bring almost to a boil. Reduce the heat to low. Cover partially and simmer for 45 minutes, or until the carrots are softened. Add the kale. Cover partially and simmer for 15 minutes, or until the kale is tender.

2.

Ladle 7 cups into a shallow container for use in the recipe below and stir the orzo into it. Let the balance of the Minestrone Grande stand to cool completely. Transfer to an airtight container. Refrigerate for up to 3 days for use at another time or for a different recipe.

Ladle the minestrone into the dish. Stir in the tomato paste to thoroughly dissolve. Cover with a layer of the bread and the cheese. With a fork, submerge the bread and cheese. Pierce the bread so it can soak up the soup. Let stand for 5 minutes.

5.

Bake for 45 minutes, or until browned and the bread puffs up like a souffle. Let stand for 10 minutes.